1/3 Photos of Popcorn
Greg: Barrow, Alaska's Note:
Get big salt taste with a small amount of salt.
My Private Note
Units: US | Metric
- 3/4 cup popcorn
- 1/2-1 teaspoon salt (see note)
- 1/4 cup oil (canola, corn, EVOO etc)
- 1note: you can use table salt, but fine powdery salt such as pickling salt will infuse into the popped corn better. I use my spice grinder, which is a coffee grinder I use only to grind spices, to make my salt fine.
- 2Place oil and salt in a stir-fry pan or wok on stove top.
- 3Stir oil and salt until salt is disolved in oil. I use a rubber spattula.
- 4Add popcorn and stir the corn until it is covered with the oil.
- 5cover pan with lid but leave a gap for the steam to escape. I don't use a lid, but instead put aluminum foil over the pan and poke holes in it to let the steam out.
- 6Turn heat on high and shake pan a couple of times to level out the corn. Wait for corn to begin to pop and then shake pan occasionally. When poping begins to slow remove from stove and pour into large bowl. Enjoy. Go to Recipezaar.com and give five star rating.
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Nutritional Facts for Popcorn
Serving Size: 1 (5 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 48.1
- Calories from Fat 49
- Total Fat 5.4 g
- Saturated Fat 0.7 g
- Cholesterol 0.0 mg
- Sodium 116.2 mg
- Total Carbohydrate 0.0 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.0 g